Language: 


Log in to our Service Center
Username
Password
 
   
Forgot your password? Apply for membership

Cheese

Picture Cheese CSK has developed special cultures for semi hard, hard, fresh and soft type of cheeses. Not only cultures for bulk starter technology but also for direct vat application (DVI) are created as single strains or mixed strains. Choosing the right culture partly depends on the desired acidification rate, phage resistance and the desired flavour development in the finished product.

Mesophilic cultures

CSK has developed a range of mesophilic bulk starters and DVI cultures. It is recommended to use O-cultures for application in all cheeses where hole formation must be prevented, such as traditional Cheddar, Cottage cheese, Feta etc. L-cultures are suitable to be applied in cheeses where eye formation is acceptable to a limited extent, such as Gouda, Edam, Tilsit, Maasdam, Camembert and Brie. Furthermore, LD-cultures are suitable to be applied in cheese where pronounced eye formation is encouraged. Choosing the right culture partly depends on the desired acidification rate, phage resistance and of course the desired flavour development in the finished product.

Mesophilic - Thermophilic cultures

CSK has developed a complete range of cultures for immediate application in the cheese vat that are based on blends of mesophilic and thermophilic strains. Although the cultures are highly phage resistant, CSK offers and extensive rotation program for application from farmhouse cheese to industrial Gouda, Edam, Maasdam, Tilsit, Camembert, Brie, Cheddar, Feta, etc..

Thermophilic cultures

CSK offers a range of Streptococci and Lactobacilli for application in the types of cheese that need a higher cooking temperature, such as Cheddar, Emmental, Grana and Cantal but also Mozzarella, Brie and Camembert.

Special Culture Concepts

From the main food trends -pleasure, health, convenience and cost efficiency- CSK has translated the consumer demands into innovative culture concepts. Concepts that are highly consistent with the need for natural, healthy and good tasting dairy products. To respond to the demand for authentic flavours, CSK has developed the Flavour Wheel™ concept. Whether this involves a characteristic flavour in natural ripened Gouda or flavour enhancement in Maasdam type of cheese, with use of prototypes the desired taste profile of consumers can be developed.

Besides, the Dairy Safe™ concept has been developed in response to the growing interest in organic and natural cheese without additives and preservatives. With use of the Health Plus™ concept healthy and premium cheese can be created. One of the applications within the Health Plus™ concept is low fat cheese with an improved flavour and texture profile, which matches the taste perception of full fat cheese. Furthermore, the Opti Strain ™ concept is developed to optimise your product and process. Cost is crucial in this respect. Not only improvement of flavour and texture profile in e.g. foil ripened cheese or low fat cheese, but also acceleration of cheese ripening can be achieved.

Health Plus™

Since 'Health and Well-being' are important trends in the cheese industry, CSK has developed the Health Plus™ concept for low fat cheese. An increased consumer awareness regarding their health underlines the importance of a well-balanced diet. Especially for health conscious consumers CSK has developed the Health Plus™ concept. The ripening cultures within the Health Plus™ concept are specifically designed to improve the taste and texture of low fat cheese and to match the flavour perception of full fat cheese. A more balanced and intense cheese flavour without bitter off flavour, combined with a less firm and rubbery texture are the results of the use of Health Plus™ ripening cultures.

Dairy Safe™

Several years ago, CSK developed a number of cultures with bio protective functions to prevent defects like butyric acid fermentation in cheese. The Dairy Safe™ concept is very suitable for production of cheeses where the growth of Clostridium tyrobutiricum must be prevented in order to prevent butyric acid fermentation.

Flavour Wheel™

To answer the increasing demand for new cheese flavours CSK has developed the Flavour Wheel™ concept. A culture collection that provides a range of flavours such as fruity, nutty, malty, sulphury and sweet . Next to this CSK has developed cheese with combinations of these flavours. The most renowned example is Maasdammer cheese, a Gouda cheese with an Emmental cheese flavour profile. But one could also think of cheese with a farmhouse flavour or an Italian (Parmesan aroma). Our broad trial program and a vast number of prototypes facilitates your process of choices. The Flavour Wheel™ concept can accelerate your product development.

Opti Strain™

During the cheese making process we are often confronted with deviations in taste, texture or ripening. Therefore CSK has a vast range of cultures available that contributes positively to an improved end result of your production process. In our Opti Strain™ range you will find cultures that can help you to prevent bitterness, improve texture, improve gas production and accelerate ripening.

Our technologists can help you further with the application of Dairy Safe™, Flavour Wheel™, Health Plus™ and Opti Strain™ cultures in your company and work together with you to optimise your product and process.